Hawaiian Sweet Bread Food

SWEET HAWAIIAN YEAST BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine container in order directed by manufacturer.
• Cycle: white, sweet, no timer.
• Setting: light.

KING'S HAWAIIAN SWEET BREAD

Steps:

• Beat eggs; add pineapple juice, water, sugar, ginger, vanilla and melted margarine.
• Put 3 cups flour in a large mixing bowl.
• Add egg mixture and stir until well mixed.
• Sprinkle in yeast, 1 package at a time, mixing well.
• Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
• Leave batter in bowl and cover with cloth and place in warm place. Let rise 1 hour.
• Remove from bowl and knead in 1/2 cup flour. Knead about 10 times. Divide into 3 equal parts and place in well greased round cake pans.
• Cover and place in warm place and let rise about 1 hour.
• Bake at 350degrees 25 to 30 minutes.

HAWAIIAN SWEET BREAD

Steps:

• In a small bowl, dissolve yeast in warm water; let stand until bubbles form on surface, 5 minutes. Meanwhile, in a small saucepan, heat butter until melted. Add pineapple juice and whole milk and continue to heat gently until mixture reaches 110° to 115°. In a large bowl, combine 3 cups flour, potato flakes, sugar, salt and ginger. Add yeast and butter mixtures to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Beat in vanilla. Stir in enough remaining flour to form a soft dough; dough will be sticky. , Turn dough onto a floured surface; with floured hands, knead until smooth and elastic, about 8-10 minutes, adding more flour to surface and hands as needed. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each into a ball. Place in 3 greased 9-in. round baking pans lined with parchment. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown and internal temperature of loaves reaches 200°, 30-35 minutes, covering loosely with foil during the last 10 minutes of baking if needed to prevent tops from over-browning. Remove from pans to wire racks to cool.

SWEET HAWAIIAN BREAD

Steps:

• Mix 1 1/2 cups flour, sugar, salt and yeast in a large bowl.
• Add water, milk, butter, honey and 2 eggs. Mix very well, adding more flour if necessary, until a soft dough forms.
• Knead dough on a lightly floured surface until it's smooth and stretchy, about 10 minutes.
• Place dough in a greased bowl (I use the one I mixed everything in). Cover and let it rise in a warm place until it's doubled in size, about 1 hour.
• Grease baking sheet. Punch down dough. Shape dough int oa ball. Place on baking sheet. Cover; let rise until doubled in size, 30-40 minutes.
• Preheat oven to 350 degrees. Beat remaining egg in a small bowl until smooth.
• Uncover the loaf and brush it with the egg. Bake the bread until golden, about 30 minutes.
• Place on a wire reack to cool.

HAWAIIAN SWEET BREAD FROM A MIX

Steps:

• In a large ceramic bowl, combine the cake mix, flour, and yeast.
• Add the room temperature pineapple juice and hot water, mix well, and let rise in the bowl.
• Knead the risen dough slightly.
• Divide the dough into 3 balls (can also be made into hot rolls or cinnamon rolls), and let rise in lightly buttered or oiled loaf pans.
• Preheat oven to 350°F.
• Bake at 350°F for 35 or 40 minutes for bread loaves (until top is to desired color) or 20 minutes for hot rolls.
• Makes 3 loaves.

HAWAIIAN SWEET BREAD HOLIDAY STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Tear the bread by hand into large, bite size pieces and spread out in a single layer on a sheet pan. Place the bread in the oven until it is dry and toasted, about 15 minutes. Remove the bread and place into a large mixing bowl. Mix in the pineapple chunks, cranberries, chestnuts, sage and thyme. Set aside. Cut the sausage into 1/4 inch rounds. In a large sauté pan over medium high heat, add the oil and brown the sausage. Once the sausage is browned, drain any excess fat from the pan and add the onions and celery to the sausage, allowing them to sweat, about 10 minutes. Add the garlic and cook for another 3 minutes. Add the sausage mixture to the bread. Pour the milk and stock over the bread and sausage mixture, stirring to incorporate. Fill each half of a pineapple with the stuffing mixture and bake at 350 degrees F for 30 to 40 minutes or until the top of the stuffing has nicely browned. Serve immediately.

HAWAIIAN SWEET ROLL STUFFING

Steps:

• Preheat the oven to 350 degrees F. Spread the softened butter in a medium baking dish or gratin dish.
• Toss the cubed bread with 2 tablespoons olive oil and the Italian seasoning in a large bowl. Transfer to a baking sheet and bake until crispy, about 10 minutes.
• Heat a large pan over medium-high heat. Add the remaining 2 tablespoons olive oil and the sausage. Cook the sausage, stirring and breaking up the meat, until brown, 8 to 10 minutes. Turn the heat to medium and add the onion, carrots and celery and cook until the vegetables are tender, 6 to 8 minutes. Add the garlic and cook for 1 minute, then add the rosemary and sage and cook for 1 more minute. Season with salt and pepper.
• Combine the toasted bread, sausage, vegetable mixture and raisins in a large bowl. Combine the stock and egg in a medium bowl and whisk until well blended. Add the stock mixture to the bread mixture and fold together.
• Transfer the stuffing to the prepared baking dish and bake until the top is crispy and hot through the center, 35 to 45 minutes.

HAWAIIAN SWEET ROLLS (BREAD MACHINE)

Steps:

• Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
• Add the pineapple juice to your bread machine.
• Beat the egg and add to your bread machine.
• Add the milk to your bread machine.
• Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
• Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
• Make a small well in the flour, and pour the yeast in the well.
• Run your bread machine on the dough cycle to knead the dough.
• After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
• Grease a 13"x9" pan.
• Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
• IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
• Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
• Bake rolls in preheated oven for 25 minutes or until golden on top.
• Immediately upon removing the rolls from the oven, brush the tops with butter.
• Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
• TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.

HAWAIIAN SWEET BREAD (ABM)

Steps:

• Place ingredients into pan in the order recommended by your ABM.
• Use settings for sweet bread or light crust if your machine has them.

HAWAIIAN BREAD II

Steps:

• In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.
• Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.